Kraft Foods Holdings, Inc.

Nabisco, Inc.

Nabisco Technology Company

Julia M Carey

Louise Slade

Harry Levine

Ellen L Zimmerman

Kevin McHugh

Theresa E Dzurenko

Mark J Moisey

Lynn C Haynes

Bin-Yea Chiang

Christina M Fileti

Anita Bryant-Ray

Marta H Gomez

Ronald J Russell

Kim M Folta

Baked, corn-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, a pregelatinized corn flour and baker's bran. The pregelatinized waxy starch forms the skin of the bubble. The pregelatinized corn flour aids in production of bubbles during baking and enhances corn flavor in the baked snacks. The baker's bran provides the baked corn-based chip-like snack with a rough appearance characteristic of tortilla chips. The pregelatinized waxy maize starch may be used in an amount of from about 5% by weight to about 25% by weight, the pregelatinized corn flour may be used in an amount of from about 5% by weight to about 20% by weight, and the baker's bran may be used in an amount of from about 0.1% by weight to about 10% by weight each based upon the weight of a corn flour having a degree of gelatinization of less than about 60%. Reduced fat, low-fat, and no-fat baked products, as well as full-fatted baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a corn tortilla flavor.

Production of crispy corn-based snacks having surface bubbles

Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough. A modified potato starch which is activated during baking may be used to enhance surface bubbling and crispiness of the bubbled portions and unbubbled portions. The pregelatinized waxy maize starch may be used in an amount of from about 3% by weight to about 20% by weight, and the pregelatinized potato starch may be used in an amount of from about 1.5% by weight to about 20% by weight, each based upon the weight of the wheat flour. The weight ratio of the amount of the pregelatinized waxy starch to the total amount of the potato starches may be from about 0.45:1 to about 1:1. Non-fermented and fermented reduced fat, low-fat, and no-fat baked products, as well as full-fatted non-fermented and fermented baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a wheat cracker flavor.

Crispy wheat-based snacks having surface bubbles

Production of crispy wheat-based snacks having surface bubbles

The calcium content of crackers and other baked goods is substantially increased without adversely affecting texture by the use of an emulsifier composition to reduce hardness and dry mouthfeel caused by increased levels of calcium. Exemplary amounts of the emulsifier composition for achieving tenderization of the calcium fortified crackers and other baked goods may be from about 3% by weight to about 45% by weight, based upon the weight of the calcium component. Calcium carbonate is the preferred calcium enrichment component. The amount of the calcium enrichment component for providing more than 10% of the U.S. R.D.A. of 1000 mg of calcium per 15 gram serving may be from about 3% by weight to about 30% by weight, preferably from about 5% by weight to about 15% by weight, based upon the total weight of the flour. For making conventional or full-fatted baked goods such as crackers, the calcium enriched doughs of the present invention contain effective emulsifying amounts of: a) at least one polyoxyethylene sorbitan fatty acid ester, preferably polysorbate 60, and b) at least one stearoyl lactylate, preferably sodium stearoyl lactylate. The reduced fat, low-fat, and no-fat calcium enriched doughs of the present invention most preferably additionally contain at least one lecithin. Other full-fat, reduced fat, low-fat, and no-fat baked goods may be fortified with calcium in accordance with the present invention include cookies, brownies, snacks, snack chips, bagel chips, Melba toast, pretzels, and the like.

Calcium-enriched baked good production and method of making

Reduced fat, low fat and no-fat baked goods having a substantial amount of ungelatinized starch are produced by replacing a substantial portion of the shortening or fat of the dough with an emulsifier composition. The emulsifier composition increases the tenderness and softness of the baked good, and increases the air-holding capacity, the lubricity, lay time, and machinability of the dough, which would otherwise be diminished by the lower levels of oleaginous composition and higher levels of water. The emulsifier composition comprises: a) at least about 15% by weight, preferably from about 20% by weight to about 40% by weight of at least one polyoxyethylene sorbitan fatty acid ester, b) at least about 5% by weight, preferably from about 10% by weight to about 25% by weight of at least one lecithin, and c) at least about 20% by weight, preferably from about 35% by weight to about 70% by weight of at least one stearoyl lactylate. Polysorbate 60, fluidized soybean lecithin, and sodium stearoyl lactylate, represent the preferred combination of emulsifiers. Fermented crackers, such as saltine or soda crackers, unfermented crackers, cookies, and brownies having reduced fat, low-fat or no added fat may be produced in accordance with the present invention.

Tenderized baked good production with reduced fat, low fat, or no added

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Madison, NJ, United States of America

Julia M Carey